Sheet Pan Gnocchi with Chicken Sausage and Peppers
This recipe takes sheet pan dinners to a whole new level. While we all love soft, pillowy gnocchi boiled to perfection, did you know that roasting them gives them an irresistibly soft, chewy texture? Combined with savory low-fat chicken sausage, veggies, and a quick arugula salad with roasted garlic dressing, this is one weeknight dinner that you’ll make over and over.
Ingredients
Cooking Instructions
step 1
Preheat oven to 450 degrees F (230 degrees C).
step 2
Add Red Bell Pepper (1), Yellow Bell Pepper (1), Garlic (4 cloves), and Cherry Tomatoes (1 1/2 cups) to the sheet pan and toss with Red Onion (1/2) and Dried Oregano (1 tsp). Move to the side of the pan along with Olive Oil (2 Tbsp).
step 3
Cut the Chicken Sausages (8 oz) into 1-inch pieces. Place in the middle of the sheet pan.
step 4
In a small bowl, toss Olive Oil (1 Tbsp) with Grated Parmesan Cheese (4 Tbsp) and Gnocchi (1 pckg). Place gnocchi on the remaining space on the sheet pan.
step 5
Bake for 15-30 minutes, or until the gnocchi is turning golden brown and the veggies are browning on the edges.
step 6
Remove garlic and squeeze into a bowl. Mash with Arugula (2 cups), Olive Oil (1 Tbsp) Ground Black Pepper (1 pinch), and Salt (1 pinch). Dress salad with Lemon Juice (1/2).
step 7
Serve the salad with veggies and gnocchi. Grate additional parmesan if desired.